The first attempt to cultivate the wine in North America was made, we are informed by Drs. Thudichum and Dupre, in 1564. Some of its best known wines at the present time are the Calawbas 2 (still and richest wine is that of the West, which grows by the beautiful river, whose sweet perfume fills the apartment, with a benison on the giver:

"Very good in its way is the Verzenay, Or the Sillery, soft and creamy; But Catawba wine has a taste more divine, More dulcet, delicious, and dreamy."

1 Patterson's Travels in Caffraria, p. 92.

2 One of these inspired Longfellow, who thinks (poetically) the

A dreamy taste is something startling even in poetical description.

sparkling), red Aliso and Angelico. Wine has been made from the vines on the Ohio, said to resemble Bordeaux in quality. In several parts of Mexico, as at Passo del Norte, at Zalaya, and at St. Louis de la Paz, wines are made of tolerable flavour. The red wine of California is agreeable. In Florida, according to Sir John Hawkins, wine was made from a grape like that of Orleans, as far back as 1564. The island of Cuba possesses a "light, cool, sharp wine," according to Redding.

In South America wine was made long ago in Paraguay. A sweet wine resembling Malaga is made at Mendoza, at the foot of the Andes, and is found to improve by transportation some thousand miles across the Pampas. The wines made in Chili and Peru are white and red. The Muscatel of Chili is considered to be especially good.1 The white wine of Nasca is inferior. The wine of Pisco is highly esteemed. Though the white is held by connoisseurs to be superior to the red wine of Chili, yet it is little drunk in the cradle of its production. Chacoli is a wine commonly patronised by labourers. The Mosto of Conception differs from Mosto asoleado by the grapes of the latter being sundried for some twenty days.